In vivo comparison of antioxidant properties of fucoidan from Fucus vesiculosus after intragastric administration and external application

Abstract

Fucoidans are sulfated heteropolysaccharides from brown seaweed, known for anticoagulant, anti- inflammatory, antiviral and other properties. The method of administration and the dosage form of the medicinal substance have a significant impact on the bioavailability of the drug, as well as on its metabolism in the body.The purpose of the work was to evaluate the effect of fucoidan from Fucus vesiculosus on the indicators of the antioxidant system in mice with experimental streptozotocin-induced diabetes when administered intragastrically and externally.To evaluate the antioxidant properties of fucoidan in vivo , diabetes mellitus was developed in mice by intraperitoneal administration of streptozotocin and a 1% solution of nicotinic acid. Fucoidan in two dosage forms was administered for 10 days after the formation of the pathology at a dose of 50 mg/kg in the form of tablets intragastrically and 10 mg per animal in the form of an ointment when applied externally. To assess the antioxidant status of animals, the concentration of thiobarbituric acid-reactive products (TBA-RP) in the blood plasma, the level of reduced glutathione (GSH) and catalase activity (CAT) in the erythrocytes were determined.In mice with streptozotocin-induced diabetes against the background of pathology, the process of lipid peroxidation intensified and the effectiveness of the antioxidant system decreased. Fucoidan from F. vesiculosus suppresses systemic oxidative stress in mice with induced type 2 diabetes mellitus. This is achieved due to the inhibition of excessive generation of pro-oxidants (TBA-RP) and a protective effect on the factors of the antioxidant defense system (catalase activity and glutathione content). To the greatest extent, fucoidan, when administered intragastrically, prevents the formation of pro-oxidants, while when applied externally, it has a protective effect to a greater extent due to the activation of antioxidants.